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Fully flouvered pumpkin and vege goodness with a little punch
Coat all veges in olive oil/melted butter, chili, paprika, and slow roast on 130 for 2hrs or until all veges are soft and camralized.
Sqeeze garlic out of skin and place with all vege in a pot.
Add 1L of stock and simmer for 20-30 mins.
Place everything in blender and add 600mls of cream and blend.
Add salt and pepper to taste plus optional add 1-2 tbs tridant sweet chilli sauce.
Strain and serve
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